Cookery: preserving and freezing Books

Book Synopsis‘…The high priest of fermentation theory’ the Guardian ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetables sugars into alcohol (meads, wines, and ciders) sour tonic beverages Milk Grains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold cultures Kimchi, kraut kombucha, kefir Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!Trade ReviewLibrary Journal- This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic."The only resource guide you will ever need."--Jenn Garbee, LA Weekly"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz."--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors"Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer."--Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past"The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."--Charlie Papazian, author of The Complete Joy of Homebrewing and many other books on beer"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect."--Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."--Sally Fallon Morell, President, The Weston A. Price Foundation"The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation."--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of Food, Fermentation and Microorganisms"The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the ForewordTable of Contents1. Fermentation as a Coevolutionary Force 2. Practical Benefits of Fermentation 3. Basic Concepts and Equipment 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders 5. Fermenting Vegetables (and Some Fruits Too) 6. Fermenting Sour Tonic Beverages 7. Fermenting Milk 8. Fermenting Grains and Starchy Tubers 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages 10. Growing Mold Cultures 11. Fermenting Beans, Seeds, and Nuts 12. Fermenting Meat, Fish, and Eggs 13. Considerations for Commercial Enterprises 14. Non-Food Applications of Fermentation Epilogue: A Cultural Revivalist Manifesto

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Book SynopsisFeatured in The Independent’s 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol Trade Review“Koji Alchemy unveils the magical mold that pushes culinary boundaries far beyond Japanese tradition.”—Forbes"[Koji Alchemy] offers next level fermentation fodder. . . . Part biology textbook, part celebration of the fungus, part explanation of flavor, and part recipe book and how-to guide for pastes, sauces, cheeses, brewing, and aging meat."—The Boston Globe“They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). Koji Alchemy is an immensely informative read.”—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate“I have always been intrigued by the technical and thoughtful fermentation practices of many cultures. Reading Koji Alchemy has opened my eyes to how simple working with koji can actually be, while remaining incredibly innovative and exciting. This book is not only full of information, it’s scientific, and most of all thrilling. It’s a great reminder that we all have a lot to learn about the art of fermentation.”—Daniel Boulud, chef and restaurateur, Daniel“Before this book, what Jeremy and Rich have done with food I would’ve thought impossible. As someone who has always had a deep love for the curing, brining, aging, and smoking of meat, I would have never thought these time-honored processes could be sped up without producing lesser results. Well, was I ever proven wrong. To take an ingredient like koji, which has been available and used for hundreds of years, and use it to speed up processes like pastrami and still maintain its integrity is truly astonishing. In Koji Alchemy, they show you what to me feels like magic, and guide you through every step so you can now make dishes at home or at your restaurants that would have previously taken not only lots of time but also space. They have opened my mind to koji’s limitless uses and will do the same for you. Jeremy and Rich, thank you for always pushing culinary boundaries and reminding us all that there is something new to learn and be inspired by every day.”—Chef Michael Symon“Science is a very useful resource for understanding food, and, very importantly, it shows us how to make better food. This book succeeds in ‘translating’ the language of science and its practical applications to everyday users. Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and Koji Alchemy will show you how. I hope Merriam-Webster adds the word ‘kojify’ to the dictionary soon.”—Francisco Migoya, head chef, Modernist Cuisine“Koji Alchemy is the most in-depth study on the subject that I’ve ever seen. As someone basically starting at zero, I’m inspired to dig in and learn from the masters.”—Jeremy Fox, author of On Vegetables“Rich and Jeremy have dedicated years to researching and experimenting with both traditional and utterly novel uses for koji. With Koji Alchemy, they open their notebooks to the rest of us, sharing their deep knowledge and infectious enthusiasm for this remarkable mold. This book, at once comprehensive and approachable, will prove invaluable to any curious cook looking to make more flavorful food, reduce kitchen waste, or experiment at the frontier of an exciting world of fermentation.”—Dan Souza, editor-in-chief, Cook’s Illustrated“Alchemist, chef, and master charcutier, Jeremy Umansky is the Albert Einstein of koji. Koji Alchemy—his book with Rich Shih, a first-rate koji explorer—is fascinating, hunger-inducing, and the final word on the spore responsible for miso, soy sauce, sake, and so much more.”—Steven Raichlen, host, PBS’s Project Fire and Project Smoke“Like a magician revealing their tricks, Koji Alchemy has lifted the veil on the complex nature of some of the world’s most beloved foods. The authors brilliantly demystify the ‘alchemy,’ giving the reader a straightforward view into the world of koji’s secrets. Never before has a book broken down the building blocks of koji and its products so completely and in such a useful way in the kitchen.”—Kyle Connaughton, chef and owner, SingleThread Farms“Rich and Jeremy have done an amazing job in creating an indispensable manual for both home cooks and pro chefs. Koji Alchemy offers a fresh set of transformative cooking fundamentals and a master class on fermentation.”—Rick Tramonto, executive chef and vice president of culinary operations, Tramonto Cuisine Group“It’s not every day that deeply passionate, creative, and collaborative people take on the demystification of a revered ingredient. But herein lies just that: a truly educational, comprehensive, and delicious exploration of one of the most versatile molds out there. So grateful for this book.”—Cortney Burns, chef; author of Nourish Me Home and coauthor of Bar Tartine“Koji Alchemy will make you want to immediately start experimenting. The fungus behind koji—Aspergillus oryzae—is one of the top three most important transformative organisms in food, and this is the only book devoted to it. Shih and Umansky have put in years of intensive learning and testing of all aspects, both traditional and new, of this magical mold and have generously shared their insights and given us a roadmap to follow.”—Dave Arnold, author of Liquid Intelligence; Museum of Food and Drink“Koji Alchemy is ideally suited to this moment in food history when the nutritive and ecological benefits of fermentation as a means of processing food to greater edibility have become baldly apparent. This is a handbook explaining how the distinctive enzymatic effects of koji, a mold domesticated in Asia in deep antiquity, produce richer flavor (more than just umami), easier digestibility, and more beneficial interactions with gut microbes than other cooking agents. You learn how to grow it, apply it, and think about the possible interactions with different grains and starches. The authors explain how koji performs its transformations in all of the traditional Asian categories of fermented food—the amino pastes, alcohols, meat cures, and pickles—then venture into transformations of eggs and dairy and western foodstuffs. More an invitation to work with koji to blaze creative paths in cooking than orders about how to ferment using Aspergillus oryzae, this book stresses the wonder of this fungus’s ability to give rise to subtle fragrances, comforting tastes, and a feeling of wholesome repleteness in food.”—David S. Shields, Carolina Distinguished Professor, University of South Carolina; chair, Carolina Gold Rice Foundation“Koji Alchemy opens up a whole new world of endless gastronomic possibilities. Koji will be the next great wave for fermentation enthusiasts, and these authors are its heralds. I have watched from the sidelines with great anticipation and am now ready to dive in myself with this book as my guide.”—Ken Albala, professor of history, University of the Pacific“In Koji Alchemy, Umansky and Shih have amassed and arranged koji’s mystifying powers into an easily digestible reference for the whole world to use! Both seasoned veterans in the field of fermentation, they speak to enchanted newcomers and inquisitive professionals with the certain euphoria that Aspergillus oryzae has long-deserved. Koji Alchemy gives praise to past and present traditions, while bringing modern concepts forward. This book, like koji itself, will turn the confounding into commonplace, blandness into flavorsome, emboldening your appetite for more umami.”—Michael Harlan Turkell, author of Acid Trip“Koji Alchemy is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor. Jeremy and Rich gracefully navigate this ancient art and its modern renaissance that breaks from tradition, bringing us a complete look at this versatile domesticated fungus.”—Kirsten K. Shockey, coauthor of Miso, Tempeh, Natto and Other Tasty Ferments and Fermented Vegetables“Koji Alchemy is part science experiment, part history book, part love letter to the art and skill of using koji to elevate food both humble and refined. Shih and Umansky make the world of koji accessible to cooks at every level with this in-depth manual that shares their immense knowledge and passion with readers.”—Lee Wolen, chef and partner, Boka and Somerset restaurants“Rich and Jeremy have dedicated their lives to the art of making koji, and it shows very evidently in their work. Koji Alchemy is one of the most comprehensive pieces of literature regarding this amazing mold in the industry today. This book is a tool every kitchen should be using.”—Chef Ryan Poli“In an ever-evolving culinary world, Koji Alchemy will help define the next generation of cooks and eventually become a timeless resource for both those who are beginning their journey and those looking to add and improve on an existing skill set. An ancient technique broken down for the modern age. Old school flavor, new school style.”—Carlo G. Lamagna, chef and owner, Magna Kusina“When I first met and became friends with Jeremy Umansky in 2014, he exposed me to what he had been working on with regard to koji. It was the kind of culinary awakening that opened my eyes to what is possible with food in order to create deliciousness, and this has carried over into everything that I do in the kitchen to this day. I couldn’t be more excited for the knowledge in his and Rich Shih’s beautiful book to be widely available. Koji Alchemy will change you.”—Kevin Sousa, chef and owner, Superior Motors“What an extraordinary book Koji Alchemy is. I leapt headfirst into the section on vinegar, but from there couldn’t resist discovering all the other ways that Shih and Umansky expound on the flavour impact of koji. It’s a book for ingredient geeks, for sure (which I mean as a compliment), but written engagingly enough to appeal to anyone with a serious interest in food. My culinary mind is blown.”—Angela Clutton, author of The Vinegar Cupboard“Koji Alchemy is a great, well-written book that draws you in from the start, equipping readers with the knowledge needed to discover more about this mysterious ingredient. Koji is well-documented as a core ingredient in Japanese cooking, a starting point with plenty more to be discovered. I love that this book demonstrates how its use for imparting and discovering flavour can be continuously explored in all cuisines. Koji Alchemy is the road map that sets you on that journey.”—Yuki Gomi, Yuki’s Kitchen; author of Sushi at Home“Koji Alchemy dissolves the boundaries of traditional koji methods, while still heeding the wisdom and power of cultures who have collaborated with these microbes to develop unparalleled flavors. Put koji on it.”—Lindsay Whiteaker, Harvest Roots Ferments“Koji Alchemy is a vital and timely book. Not only does it go deep into the culture of koji and how we can use it to produce amazing misos and charcuteries, it also includes practical advice on how to integrate this knowledge into your existing kitchen system with an HACCP plan. Koji is about flavour through preservation, and this book goes beyond the everyday to demonstrate the beautiful alchemy that arises when you allow koji into your life.”—Jp McMahon, chef and culinary director, EatGalway Restaurant Group

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Book SynopsisThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times ‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker ‘…the high priest of fermentation theory’ the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen! Trade Review "[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."—Epicurious"In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."—Wired Magazine"For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."—The New York Times"This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home—and the knowledge he's accrued by teaching workshops to eager students."—Food52"Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement’s guru, Sandor Katz."—USA Today"[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."—Paste Magazine"A groundbreaking book."—Sierra Magazine

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Book SynopsisPascal Baudar is a culinary visionary...I am in awe of this book. Get ready to be inspired. Sandor Ellix Katz, author of the New York Times bestselling book, The Art of Fermentation The perfect DIY guide to make your own fermented hot sauce, wild green pesto, plant-based cheese and so much more! Professional forager Pascal Baudar expanded the wild food frontier with his path breaking works, The New Wildcrafted Cuisine and The Wildcrafting Brewer. Now the acclaimed “culinary alchemist” combines his curiosity, research and in-depth understanding of terroir to put forth recipes that explore root-to-stem fermentation of wild ingredients in his latest book on foraging. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. Baudar includes more than 100 easy-to-follow, plant-based, vegan-friendly recipes: Fennel sauerkraut Wild food kimchi A section on fermenting mushrooms Fermented leaf chips Fermented wild greens pesto Fermented hot sauce Dehydrated spice blends Plant-based cheeses and so much more! The recipes are accompanied by step-by-step photos illustrating foraging, preparation and fermentation techniques for both wild and cultivated plants. For foodies, foragers, fermentation enthusiasts and adventurous home cooks alike, Wildcrafted Fermentation is an indispensable field-to-kitchen guide to crafting cuisine unique to you and your environment. Trade ReviewBooklist— “Baudar’s genial voice guides readers through his preferred methods and conveys his passion for this process, followed by explorations into local, wild ingredients and the ways they can be used. Not every ingredient used is wild, and the 100-plus recipes include room for ingredient variation according to what is available in the reader”s region.”“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation“Wildcrafted Fermentation is an amazing, passion-based work! Looking outside at the snow-covered ground, I’m more eager than ever for the return of musk mustards, lamb’s quarters, and other wild plants to add to ferments. And I especially appreciate the use of the Latin names for plants and the cheerful and repeated reassurances that nothing can go wrong—just what a nervous fermenter wants to hear. This is a stunning book.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone“Pascal Baudar is back. His distinctive approach to wildcrafting is enhanced this time by connecting wild plants to the transformative power of lactic acid fermentation. In doing so, Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to foods with astounding flavors. He encourages the reader to explore the ‘flavorshed’ of their own region while understanding how to responsibly be part of their local ecology. The book is exciting, creative, and beautiful. Perhaps more importantly, it offers inspiring, adaptable recipes that employ solid and safe techniques. It is a must-have for both foragers and fermentation enthusiasts.”—Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto and Other Tasty Ferments“With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts. Risks of error deter many people from attempting either wild food harvesting or home ferments, but Baudar puts all of our instinctive concerns in perspective, cautioning us to follow some basic rules and encouraging us not be afraid to experiment. “My favorite recipe titles include Fermented Forest Floor Paste and Roasted Oak Bark Hot Sauce. Those who doubt the utility of his innovative creations need look only at the earth around them. The possibilities, as he suggests, are limited only by the eye (and palate) of the beholder.”—Evan Mallett, chef/owner, Black Trumpet bistro; author of Black TrumpetTable of ContentsIntroduction: Discovering Fermentation 1. Fermentation Basics 2. Getting Started: Exploring Your Local Terroir 3. Exploring Local and Ethnic Flavors 4. Going Deeper into Local Ingredients 5. Fermenting with the Environment 6. Foraged and Fermented Soups, Pastes, Spreads, and Sauces 7. Wilder Cheeses 8. Creative Dishes and Plating Resources Recipe Index Index

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Book Synopsis‘Pascal Baudar is a culinary visionary.’ Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars includes more than 100 simple recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams and more! In his latest book, Wildcrafted Vinegars, pioneering food expert Pascal Baudar continues his exploration into wild gastronomy, turning his attention this time to the unique world of vinegars. After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deep into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms – even wood, bark and leaves – that play a vital part in infusing distinctive gourmet-quality vinegars. Wildcrafted Vinegars is packed with more than 100 recipes including: Pine, fir, and spruce–infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts And many more Once you’ve mastered the basics for making and aging vinegars at home, you’ll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of where you live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar will be your guide to creating safe, responsible and delicious vinegars and ferments.Trade Review“Pascal Baudar has long served as an inspiration to me as both a forager and a fermenter. With Wildcrafted Vinegars, he once again delivers on the promise of bringing the outdoors inside. On its surface, this book is a fantastic guide to crafting a whole pantry’s worth of staple vinegars and condiments to ameliorate your cooking, but at its core, it’s a practical call to action through recipes that turn you into an agent of ecological remediation, wherever you might live. A must-have for any avid fermenter!” —David Zilber, chef and food scientist; coauthor of the New York Times bestseller The Noma Guide to Fermentation“Wildcrafted Vinegars is another outstanding fermentation guide from Pascal Baudar. With wonderful clarity and a variety of flexible approaches, Pascal simultaneously demystifies the vinegar-making process and inspires the imagination with its infinite possibilities.” —Sandor Ellix Katz, fermentation revivalist, author of The Art of Fermentation“Pascal Baudar continues to lead his readers down a path that connects them to their landscapes, whether urban or wild, through culinary exploration—this time through the power of sour. Wildcrafted Vinegars is a visually striking invitation to explore flavorful condiments, preserves, and quick pickles from unexpected and often overlooked seeds and ‘weeds.’” —Kirsten K. Shockey, author of Homebrewed Vinegar, Fermented Vegetables, and other fermentation titles“From apple scraps to mugwort to bountiful berries, Baudar brings vinegar-making past the boundaries of our ordinary home pantries and out into the great wide open. Anything is a possible flavoring here, be it roots, herbs, or stems. As with his other books, Baudar once again enlightens us to the fact that flavor is found from the forest floor to the tips of the trees, and even takes inspiration from humdrum supermarket shelves to make vinegars that shine.” —Michael Harlan Turkell, award-winning food photographer, author of Acid Trip: Travels in the World of Vinegar“Baudar’s approaches to vinegar making are serious and whimsical at the same time. A true pioneer in the world of fermentation, he is pushing the boundaries on our future food production, while illuminating the past and the very origins of one of the most important products in human history. The wealth of ideas and information contained in Wildcrafted Vinegars cannot be overstated, and this book has a place in every kitchen.” —Harry Rosenblum, author of Vinegar Revival“Pascal Baudar has once again tapped into the spirit of the forest and open spaces in this paean to all things pungent. A love letter to Acetobacter in the wild, it will have you thinking about vinegar in a whole new light—not only as essential in the kitchen but really quite easy to make yourself, too.” —Ken Albala, professor of history, University of the Pacific“Baudar, with his playful spirit of adventure, brings us on yet another creative quest that appeals to both the chef and forager in all of us. A few pages could serve as the most practical guide to vinegar production (including the use of fruit flies to initiate a wild fermentation!), but the remaining pages serve as an invaluable compendium of wild food flavors and recipes. This book will be a fixture on my kitchen bookshelf where rainy-day culinary projects begin.” —Evan Mallett, chef/owner, Black Trumpet Bistro; author of Black Trumpet“Pascal Baudar, long-time wild food forager extraordinaire and vinegar savant, has created a book that will revolutionize the vinegar world. Wildcrafted Vinegars is an acetic A–Z of fermentation advice and lore, beautifully illustrated with his helpful photographs, to guide you to new levels of culinary experimentation. As a fellow vinegar maker and lover, it left me totally in awe of his expertise and passion . . .” —Andy Harris, CVO (chief vinegar officer), Vinegar Shed"Wildcrafted Vinegars is sure to appeal to adventurous cooks and the increasing legion of those expanding their plant-based and foraging menus. Baudar, a self-described 'culinary alchemist,' incorporates fun and knowledge in equal parts in his delightful, educational resource." —Foreword Reviews"[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen." —Plate Magazine

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Book SynopsisA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal Trade ReviewLibrary Journal- "Zimmerman originally documented his brewing experiments on his blog, ­jereme-zimmerman.com. After enthusiastic feedback from participants in the author’s mead workshops, he decided to publish a handbook on making mead with wild yeast, a practice at which the Vikings excelled. His recipes are straightforward and easy to follow, frequently including a story or tips to improve it. They often call for not only standard mead but also an unusual ingredient such as mushrooms, garlic, horehound, or marshmallow plant. Zimmerman packs this slim tome with honey-based brewing recipes, Viking mythology, Viking cultural history (as it applies to mead), a history of beekeeping, a guide to picking honey, how to drink mead, and equipment advice. While there are many mead-making titles on the market, the emphasis on wild yeast along with Zimmerman’s philosophy of experimentation and self-sufficiency make this a unique offering. VERDICT: Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.”Booklist- "After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts. Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don’t go overboard on sterilizing their equipment nor take all the joy out of mead making. Recipes go beyond basic mead to include Ethiopian t’ej, fruit-enhanced melomel, and metheglin, which scents mead with herbs and spices. A valuable addition to any collection that seeks to satisfy the creativity of home brewers.” “A great guide to mead making, full of practical information and fascinating lore.”--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation“This is a fun book—and fortunately, it doesn’t stop there. Coupled with the fun parts is a book that is informative and detailed in everything from choosing honey all the way to what kinds of corks to use. As a beekeeper who has always had lots of good raw honey on hand, I have made mead before but only in the kind of sterile environment that Jereme Zimmerman eschews. His book opened my eyes to the possibility of returning to the much more natural and time-honored ways of brewing this fascinating beverage.”--Jeffrey Hamelman, director, King Arthur Flour Bakery; author of Bread: A Baker’s Book of Techniques and Recipes“Tradition meets modernity in this marvelous look at the ancient brewing of honey-based beverages.”--Mike Faul, owner and brewmaster, Rabbit’s Foot Meadery“I really delighted in this inspired and informative read. Throw caution into the mead-making wind and relish the challenge of some of the more unusual flavorings and ingredients. I now feel more like being a Viking mead maker than ever, and coming from a Celt and fourth-generation mead maker that is something! Enjoy mead and make merry men and maidens.”--Sophia Fenton, director, Cornish Mead Co. Ltd.“Jereme Zimmerman has captured the wild spirit of mead quite literally—as the quintessential naturally fermented beverage of humankind from the beginning, which reached its apotheosis with the Vikings. Without compromising its mysterious allure, he brings it down to earth for all to make and enjoy.”--Patrick E. McGovern, author of Ancient Wine and Uncorking the Past“Make Mead Like a Viking puts the ME back in mead: my Scandinavian heritage simply sang when reliving the history, reading the recipes, and playing the drinking games he includes. And best yet . . . Zimmerman encourages mead makers to keep their own bees! There’s no better way to get the best honey there is than when you, and the bees you care for, make it happen together. For me, this is the perfect marriage.”--Kim Flottum, editor-in-chief, Bee Culture: The Magazine of American Beekeeping

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Book Synopsis**2020 IACP Cookbook Award Finalist for Health & Nutrition****2020 Gourmand Cookbook Award Winner for Japan in Fermentation**Nutrient-rich, inexpensive and incredibly tasty—simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations.In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West—including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens.The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan—from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings—such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish!An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.Trade Review"From speedy to more time-consuming, Tateno's techniques yield pickles from cucumbers, carrots, radishes, burdock, and umeboshi, Japan's prized pickled plums." --Booklist"Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections." -- Midwest Book Review"…the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included." -- Foods4.us blog

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Book SynopsisMore than 250 easy and enjoyable recipes! "The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."—Deborah Madison Over 100,00 copies sold! Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. Inside, you’ll learn how to: Preserve without nutrient loss Preserve by drying Preserve with oil, vinegar, salt, and sugar Make sweet-and-sour preserves Preserve with alcohol As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. An essential guide for those who seek healthy food for a healthy world.Table of ContentsIn the presence of the past / Deborah Madison The poetry of food / Eliot Coleman 1. How this book came to be 2. Preservation without nutrient loss 3. Preserving in the ground or in a root cellar 4. Preserving by drying 5. Preserving by lactic fermentation 6. Preserving in oil 7. Preserving in vinegar 8. Preserving with salt 9. Preserving with sugar 10. Sweet-and-sour preserves 11. Preserving in alcohol 12. Which method for preserving each food?

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Book SynopsisThe first book introducing readers to the bold, colourful and delicious cuisine of Romania. Trade Review“a wonderful new cookbook” -- Bee Wilson * Financial Times *“genuinely fascinating” -- Felicity Cloake“Irina Georgescu does a beautiful job of taking us to the heart of the Balkans, exploring food, traditions and breathtaking landscapes side by side.” -- Feel Good Food * Woman and Home *“There is something to learn from a book like this, written so beautifully by someone who is fascinated by the cuisine of their homeland and takes the time to document and share it with the world. As soon as I can, I will get myself to Romania and send Irina a postcard to thank her for inspiring me to do so.” -- Joan RansleyTable of ContentsIntroduction Chapter One: Food is for sharing: small plates, starters, salads Chapter Two: Breads and street food bakes Chapter Three: Bors and ciorba Chapter Four: The main event Chapter Five: Desserts Chapter Six: Pickles, preserves, compotes and drinks Seasons and superstitions in Romanian cuisine Romania's culinary heritage Romania's cultural values Picture credits Index

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Book SynopsisTrust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?Table of ContentsIntroduction Chapter 1: Muscles are Meat Chapter 2: Knives and other Equipment Chapter 3: Beef, Bison, and Veal Chapter 4: Sheep, Lambs, and Goats Chapter 5: Pork Chapter 6: Poultry and other Fowl Chapter 7: Venison Chapter 8: Meat Byproducts and Food Preservation Chapter 9: Meat Curing and Smoking Chapter 10: Sausages Chapter 11: Making Jerky Glossary About the Author Acknowledgements Index

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Book SynopsisKimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms — and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea''s cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi ThisTrade Review"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection." --Publishers Weekly"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus." --Retailing Insight"Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket." --Midwest Book Review

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Book SynopsisHow do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening a novel way of growing edible crops in different vertical layers is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce?From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams tTrade ReviewPeople said, 'You can’t grow a forest garden in this climate!' Martin Crawford resoundingly proved that you can and that it can be abundant. They said, 'That’s all very well but what can we do with all the foods that come out of the forest garden?' Caroline Aitken has shown convincingly what you can do and that it can be delicious. -- Patrick WhitefieldFood From Your Forest Garden is beautiful, inspiring and informative, the recipes are delicious yet undaunting, there are ideas aplenty and most importantly, whether you have a forest garden or just a few pots, it makes you want to grow some of what you eat. -- Mark DiaconoTable of ContentsIntroduction Part I: Harvesting and preserving 1. Harvesting 2. Traditional preserves 3. Drying fruit and nuts 4. Fermening Part 2: Recipes using fresh produce 5. Spring 6. Summer 7. Autumn 8. Winter Appendix 1: Forest garden food plants Appendix 2: Plants by month of use Resources Index of recipes Main index

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Book SynopsisFrom Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch.Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving.With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you’ll learn how to make everything from Pâté to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.

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Book SynopsisWild Drinks is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world.Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass; explore recipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts – ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken.Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too.

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Book SynopsisFrom field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

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Book SynopsisHow to Store Your Garden Produce – the key to self-sufficiency is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy to use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in gardens and allotments. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year, but as much of the produce will ripen simultaneously in the summer, without proper storage most of it will go to waste and you’ll be off to the supermarket again. Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency. In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage and a number of recipes. Everything from how to make your own cider and pickled gerkhins to how to string onions and dry your own apple rings. You will know where your food has come from, you will save money, there will be no packaging and you’ll be eating tasty local food whilst feeling very good about it.Trade Review"There are so many benefits to 'growing your own', and as more and more of us get bitten by the bug this is the kind of book we'll need to give us storage tips in order to prevent all that unnecessary waste." * The Cottage Gardener *Table of ContentsIntroduction PART 1: METHODS AND GUIDELINES Basic storage Clamping, Freezing, Drying, Vaccum packing Salting, Bottling Pickles & chutneys Relishes, Ketchups & sauces Jams & jellies Fruit butters & cheeses Fermenting Part 2: A–Z OF PRODUCE

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Book SynopsisWhy settle for the same old jams when you could try something deliciously different? Jams With a Twist will take your jam making to a whole new level. Liven things up with alcohol, essences, cordials, syrups, teas, spices, nuts, nibs and kernels. Go foraging for exciting new ingredients. Create double- and triple-layered jams. Float fruit, flowers and herbs in your jellies. Or treat yourself to classic jammy desserts made in jars! Whether you are new to jam making or an old hand, these delicious recipes will inspire you to mix things up and try something new.

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Book SynopsisThis comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.Table of ContentsContents Jams Marmalade Jelly and cheese Chutney and relish Pickle Drink Preserved in oil Smoking and Curing

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Book SynopsisIn the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year aroundTrade Review'Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times

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Book SynopsisContains illustrated instruction alongwith history, anthropology, humour and kitchen science. This book includes information from a guide to choosing kitchen knives to practical tutorials on knife skills and a section on sharpening. It also contains quotes and anecdotes from celebrity chefs such as Tony Bourdain.Trade Review"You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need...This book [is] as indispensable as the tools themselves." -- Publishers Weekly (starred review) "Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them...It's not only filled with good info put together with a good design, the writing is lively as well." -- Michael Ruhlman, author of The Making of a Chef, The Soul of a Chef, and The Elements of Cooking "A definitive guide for buying knives...[An Edge in the Kitchen] covers everything you need to know and more." -- Lynne Rossetto Kasper, cookbook author and host of The Splendid Table "This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list...Ward...has crafted a book that is instructional and deep...as well as highly readable." -- Tampa Tribune Chad Ward offers all you need to know...A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you'll want to read from cover to cover as well as to prop up by your knife block. -- Sara Moulton, host of Sara's Secrets

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Book SynopsisThe Complete Guide to Pressure Canning is a safe, practical, step-by-step resource to preserve the low-acid foods that you love.From soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat.Written by The Canning Diva Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family.In the pages of this all-in-one pressure canning roadmap you?ll find: An overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentals More than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and more Pressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidance A ?First Batches? Chapter that includes two practice recipes for those new to pressure canning With The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

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Book Synopsis-''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd, Trade ReviewPam Corbin is the master, and the first person I turn to for everything to do with preserving. I’ve learnt so much from her -- Diana HenryPam takes you on a fruit-filled journey, teaching you the skills to capture each season’s brief flavourful moments in jars that you’ll treasure -- Dan LepardI’ve learnt so much from Pam about making preserves. I love the way she’s dialling down the sugar and dialling up the fruit and veg in a lot of these recipes – and the results are as good as ever -- Hugh Fearnley-WhittingstallPam’s super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina AllenThere is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic FarmersA handsome, practical tome -- Delicious magazineThe new bottling bible * Daily Telegraph *Everything you need to know about making jam * Country Life *

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Book SynopsisLos Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—EsquireTrade Review"I’m super jazzed about this book because this is what I stay up at night thinking about . . . . For a lot of people getting into fermentation, understanding the ideas and philosophies around it will help put them at ease with the practical application and act of fermenting, growing molds, and using them to produce food."—Jeremy Umansky, coauthor of Koji Alchemy"This book is a must read for anyone eager to transform our society for the better." —Rob Greenfield, author of Food Freedom"A strange, wondrous book that does exactly what the title promises. Katz, a high priest of fermentation, poetically draws together threads that link the world of the microbiome to the macro: art, religion, sex, emotion, memory, activism, growth, death, family and one’s own sense of self."—Helen Rosner, the New Yorker, via Instagram"This book is amazing... I’m a huge fan of [Sandor’s] so I think I can say this straight up: I think it is the best thing [he’s] written.... A meditative, analytical call for change."—Chef Dan Barber"An amazing, beautiful meditation . . . A meditation in the classical sense of thinking and fermenting through your emotions and feelings about the world.... I knew this was going to be different and I am so thrilled it is."—Chef David Zilber, coauthor of The Noma Guide to Fermentation"A swift, spicy, and timely read."—Bill Addison, Los Angeles Times"The book’s full-page images are mesmerizing."—Saveur Booklist— “Having written his comprehensive guide to all things fermented, The Art of Fermentation, Katz turns philosophical, trying to find deeper meanings in what the physical nature of fermentation means in the wider culture.”"This is not really a food book. It’s something much deeper. It’s a manifesto for living and thinking in a new way."—Jeff Gordinier, Food & Drinks Editor, Esquire "Katz taught us how to make sauerkraut and kimchi. Fermentation as Metaphor helps us think about them." —Boston Globe"Fermentation as Metaphor is audacious, often surprising."—The Guardian"A new book by Sandor is always an event for us fermentos!"—Michael Pollan, via Twitter

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Book SynopsisFor centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

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Book SynopsisSlow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients – whether foraged or purchased from the store – into incredibly unique beverages and cocktails.Organised by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honouring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more. Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece. This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

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Book SynopsisThe ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set up your own benchtop fermentary at home. She completes the package by sharing her favourite recipes and ideas for incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informative photos, Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.

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Book SynopsisEnjoy the Bounties of Summer and Autumn All Year Long! Whether you forage, garden, or buy fresh produce, you want to utilize your delicious harvest. Learn the skills of canning and preserving, and savor those tantalizing flavors any time you choose. Author Michele N. Harmeling has been foraging, canning, pickling, and preserving for most of her life. Now, she’s sharing her expertise with you in a handy, convenient Adventure Skills Guide. The easy-to-follow booklet introduces the basics of canning and preserving. Find out what equipment is needed, with directions on how to assemble and use the various gear. Then discover the differences between hot-water-bath canning and pressure canning. Harmeling provides eight recipes for each method to help you safely practice and perfect each technique. Canning & Preserving goes on to cover essential food warnings and safety precautions. Plus, you’ll find a FAQ section, information about storing and using your preserves, and charts for cooking temperatures and altitude adjustments. There are few things more satisfying than preparing, canning, and preserving your favorite popular foods. If you are just starting out, you’ll appreciate the simple methods presented here. If you have experience with food preservation, this is an ideal quick-reference source. So keep this photo-illustrated guide handy. Its pocket-size design makes it easy to store, and its convenient format makes it fun and simple to use.Table of ContentsIntroduction Safety Precautions Fresh vs. Frozen Getting Started Hot Water Canning Pressure Canning Hot Water Bath Recipes Pressure Canner Recipes Storing and Using Preserves Frequently Asked Questions

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Book SynopsisFortnum & Mason Food & Drink Awards 2015 Highly CommendedCuring and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat it doesn''t have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it''s easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process this includes a section showing which products and cuts are most suitable for different methods ofTrade ReviewIf you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *

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Book SynopsisTrust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dr

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Book SynopsisWhether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!

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Book SynopsisSince 1973, Storey''s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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Book SynopsisFermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.Trade Review'This brilliant book will take you safely on many culinary adventures.' FERGUS HENDERSON'With Holly's guidance and inspiration, you can become part of the fermentation revival.' SANDOR ELLIX KATZ'The most useful and practical guide to the magical art of fermenting.' JAiMEE EDWARDS, CORNERSMITH

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Book SynopsisIntroduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.Trade ReviewFull of detailed advice * Independent on Sunday *

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Book SynopsisPreserve your harvest and create amazing jams, chutneys and preserves out of fruit, vegetables and even flowers from your garden with Thane Prince''s Jams and Chutneys. This inspiring recipe book, from much-loved cookery writer and judge Thane Prince is packed with over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a delicious gift. With a tasty mix of traditional preserving recipes, plus plenty of inspiring new ideas, you can pack your cupboards with jellies, marmalades, pickles, chutneys, cordials and relishes for all occasions. With recipes from mango jam to homemade tomato ketchup, and ingredients from raspberries to rose petals, Thane Prince''s Jams and Chutneys is the tastiest guide to the art of preserving for the whole family. Perfect for all aspiring jam-makers and cooks, Thane Prince''s Jams and Chutneys is the ideal step-by-step guide for anyone looking to create something uniquely d

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Book Synopsis

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Book Synopsis

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